Linguine With Oven-Roasted Tomato Puttanesca | Food Stuff
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Cooking tools:
- Baking dish
- Microplane
- Chef's knife
- Cutting board
- Oven
- Saucepan
- Stove
- Colander
- Measuring spoon
- Spoon
- Serving platter
- Plate
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons capers, drained and chopped
- 16 ounces cherry tomatoes, halved if they're large
- 2 tablespoons chopped fresh basil
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1/4 cup pitted, sliced kalamata olives
- Kosher salt
- freshly ground black pepper
- 1 teaspoon zest from 1 lemon
- 12 ounces to 1 pound dry linguine
- 2 1/2 tablespoons olive oil
- 4 ounces finely diced pancetta
- 1/2 teaspoon sugar
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